In article , Margaret Suran
wrote:

Harry Demidavicius wrote:

Why don't you make your own crust, Margaret?

Harry

I have never tried it. I have the tiniest kitchen you can imagine,

That's pretty much true.

with no work space at all

But three steps away you have a lovely dining room table -- and it never
has any junk on it like mine does!

Another consideration is, that Barbara and I will not cook anything
except for a pot of coffee every morning. Apart from that, we will go
out to eat or buy stuff to eat at home. We won't have time to do
anything, we have to go to too many restaurants and see too many
things.

Ohboyoboyoboyoboy.

Cooking is no fun, when there is space for only one person in
the kitchen. (

HAH!!

Why don't you come down on December 6th, to see for yourself?

Yeah, Harry! You'd love Marcel, too. And you and Margaret could tipple
together.

Margaret
--
-Barb (www.jamlady.eboard.com updated 10-16-03; check the PickleHats tab, too.)

in article , Margaret Suran at wrote
on 11/1/03 3:12 PM:

I guess that the $2.90 was a fair price for the slice of pizza I had.
Since it was really good, I may even have gotten a bargain. )

Barbara said already that she wants to go to the same pizzeria and have
a slice there when she comes to New York next month. I hope that she
will like it, too.

I am very fortunate to have no less than 3 fabulous pizza parlors within 2
miles of my apartment.

Two of them are on my way back and forth to work. Both have wood-burning
brick ovens and make pretty thin crusted pies, which I love. One is an
"eat-in" restaurant, a real restaurant with table service, and you can order
wine or beer. They sell only whole pies, no slices. They have lots of other
Italian dinners, too. The other is basically a take out place, but they
have 4-5 tables and you could eat there after picking up your food. They
sell slices, calzones, strombolis, and they also make sandwiches (we call
them grinders here), burgers, fries, and I've seen pasta dishes on the menu
but have never seen anyone order them. They use homemade sauce, real, fresh
mushrooms, not canned and an excellent local brand of sausage, which has a
good, fresh taste of fennel and black pepper and there are nights when I get
such a craving for their pizza, I will splurge $8 on a small sausage and
mushroom pie, eat most of it, and have the last 2-3 slices for breakfast or
lunch the next day.

They do sell slices, I think they are $1.50 for plain and $2 with a topping.
Thing is, a large slice here is smaller than a large slice in NYC, so I
think $2.90 was about the going rate for what you had the other day,
Margaret.

The third is a little further away, off my beaten path a bit, but well worth
the effort. They also make a very thin crust, and their sauce is homemade
and not at all sugary. Theirs is also a real restaurant, and when I go
there, their pizza is SO good I always get it, but I have heard their
dinners are incredible, too. We were campaigning in the shopping center
yesterday where this pizza parlor is, and the owner brought over 3 cheese
pizzas for us and agreed to put a sign in his window for the last few days.
I always liked his pizza, and he's the type of owner who runs the register
so he gets to talk to every single customer, and makes sure you were happy
with your meal. And if you weren't,...I'm sure he'd do something. Frankly,
I've been eating there for years and I've never heard of anyone not being
happy with their food.

I am not sure if I could blind test these 3 pizzas and know which came from
where, but I'm sure I'd find some subtle differences side-by-side. However,
in my mind, all 3 are equally AWESOME pizzas and I would go to whichever one
is closest at the time of my pizza craving.

All this being said, I've never had the urge to try to make my own pizza.
There's too much really good pizza readily available to me, at a moment's
notice, and not terribly expensive, that it wouldn't be worth it to me.
Since I don't have a wood burning oven that gets up to 700 degrees F,
there's no way what I make would be anywhere near as good as what I can get
within 10 minutes of my next pizza craving. (which might be lunch, now that
I've rhapsodized about this for the past few minutes).

in article , Frogleg at
wrote on 11/1/03 6:11 AM:

On Fri, 31 Oct 2003 17:04:19 -0500, Margaret Suran
wrote:

I went into a small Pizzeria from which I have ordered whole pizza pies,
but never a slice. I asked for a slice with mushrooms, which was just
coming out of the oven.

I don't know what I expected, but I have to admit that I was stunned
when I was told that the slice cost $2.90. To me, it seems like a lot,
but is it? What do you pay in other parts of the country/world?

Too many variables to include -- your location, the quality, the price
of an equivalent 'snack', etc. A slightly more relevent comparison
would be to quote the price of the *whole* same-size pie and the
number of slices extracted for individual sale. If an entire pizza ia
$6 and a 1/6th slice was almost $3, it's pretty pricey. If the whole
is priced at $15, $3 seems reasonable. That's only $3 "profit" over
whole pie, and the overhead of 6 separate transactions (*if* they can
sell all the slices) is probably more.

The price of pizza is a scandal, anyhow. :-)

remember that a NYC pizza pie measures about 20 inches across.
They typically cut the pie into 8 slices.

in article , jmcquown at
wrote on 10/31/03 9:59 PM:

Oh heavens, Margaret! I have no idea the cost of an individual slice of
pizza. (I'm sure *someone* will slam me for this reply).

You just can't leave it alone, can you?
I think you actually LIKE it when you get flamed, Jill.
Just as long as you're the center of attention, you're happy.
Any attention, even bad attention, is better than none, right?

Seek counseling, Jill.
You need it.
Desperately.

On Sun, 2 Nov 2003 10:25:15 -0500, "John Misrahi"
wrote:


I don't know... I can't *Imagine* paying close to 3.00$ (I presume you are
all talking US dollars here) for a slice of pizza...That sounds crazy! I can
get at *least* two quite decent slices for that. Unless we are talking top
of the line gourmet stuff, it sounds like gouging to me. And the local
gourmet pizza place here tops out at I think 3.00$ CAN/slice.

I think $2.90 (US) is reasonable, depending on the size of course. A
slice of pizza and a beverage in my neck of the woods is enough for
lunch (even dinner), putting the whole meal at under $5.00. There's
no way I could eat two of those slices; sometimes even one is too much
(but I eat it anyway!).

Aside from the raw ingredients, I factor in what it would take for me
to make the same item in terms of effort. The ability to walk in,
look at the various types and select the one of my choice ad hoc
counts for something too in figuring in what I'd pay. Quality also
makes a difference, but if I didn't really like the pizza, I wouldn't
go there anyway.

Sue(tm)
Lead me not into temptation... I can find it myself!

In article , "John Misrahi"
writes:

I don't know... I can't *Imagine* paying close to 3.00$ (I presume you are
all talking US dollars here) for a slice of pizza...That sounds crazy! I can
get at *least* two quite decent slices for that. Unless we are talking top
of the line gourmet stuff, it sounds like gouging to me. And the local
gourmet pizza place here tops out at I think 3.00$ CAN/slice.


Margaret lives in Manhatten, NY... not the typical US of A location, not
typical US prices, that's for sure. Most things in Manhattan, NY cost about
twice that of most anywhere else in the US, so it's patently unfair to use
Manhattan, NY prices as a comparison for anything, especially foods, mosty
especially restaurant food, even lowly pizzeria restaurants charge double.
Knowing Margaret lives in Manhatten, NY makes her question rhetorical... I
assume she meant it as a spoof, if not, well...


---= BOYCOTT FRENCH--GERMAN (belgium) =---
---= Move UNITED NATIONS To Paris =---
Sheldon
````````````
"Life would be devoid of all meaning were it without tribulation."

PENMART01 wrote:

Knowing Margaret lives in Manhatten, NY makes her question rhetorical... I
assume she meant it as a spoof, if not, well...

Sheldon
````````````

No, it was not a spoof, nor was I trying to be facetious. I had not
bought a slice of Pizza for many years, always having a whole pie
delivered when I had need for one, or have my friend, Marcel, bring a
small, thin crust pizza from the pizzeria where I bought the slice, when
we felt like having some for dinner.

A large mushroom pizza is $14.35 (plus a tip for the guy who brings it)
from the restaurant (Little Vincent, Second Avenue and 73rd Street) near
where I live, not the one mentioned in the paragraph above. However,
on Mondays or Thursdays, you get a second pie, same size, free of charge
and that's when I order it most of the time. Thus, pizza always seemed
very inexpensive and no, I do not feel that I am taking advantage of the
restaurant. I go there for other meals, too and I only order delivery
pizza on the average of once a year, when my daughter asks me to do so.

I am convinced now, that the $2.90 I paid for the slice of pizza was
fair, especially since the pizza was delicious and the ingredients
really good and fresh.

My new complaint is the price of veal. I just paid $7.99 a pound for
veal stewing meat, from the neck, I believe, at the supermarket, not
from the butcher. Breast of veal, bone in, is about three dollars a
pound.

I guess I am a Quetsch (German spelling).

Margaret

Margaret Suran wrote:

I have never tried it. I have the tiniest kitchen you can imagine, with
no work space at all and I could never make pizza that is as good as the
one I can get in several places near me.

There was a thread some time back, what food would you not consider
making yourself. If I lived in Manhattan, I'd never even *think*
of making pizza. It just wouldn't cross my mind. The best thing
about working in Manhattan was that absolutely fabulous food was
only a phone call away. Anything you ordered was inevitably
great, I don't care if you ordered a tunafish sandwich. It wasn't
that expensive, either.

You could get any cuisine, delivered for the price of a tip.

nancy

On Sun, 02 Nov 2003 12:47:48 -0500, Nancy Young
wrote:

Margaret Suran wrote:

I have never tried it. I have the tiniest kitchen you can imagine, with
no work space at all and I could never make pizza that is as good as the
one I can get in several places near me.

There was a thread some time back, what food would you not consider
making yourself. If I lived in Manhattan, I'd never even *think*
of making pizza. It just wouldn't cross my mind. The best thing
about working in Manhattan was that absolutely fabulous food was
only a phone call away. Anything you ordered was inevitably
great, I don't care if you ordered a tunafish sandwich. It wasn't
that expensive, either.

You could get any cuisine, delivered for the price of a tip.

That's the thing- you can get just about anything for whatever you're
willing to pay in Manhattan- both the cheapest and the most expensive
meals.

Sue(tm)
Lead me not into temptation... I can find it myself!

Nancy Young wrote:

Margaret Suran wrote:

I have never tried it. I have the tiniest kitchen you can imagine, with
no work space at all and I could never make pizza that is as good as the
one I can get in several places near me.

There was a thread some time back, what food would you not consider
making yourself. If I lived in Manhattan, I'd never even *think*
of making pizza. It just wouldn't cross my mind. The best thing
about working in Manhattan was that absolutely fabulous food was
only a phone call away. Anything you ordered was inevitably
great, I don't care if you ordered a tunafish sandwich. It wasn't
that expensive, either.

You could get any cuisine, delivered for the price of a tip.

nancy

That's why some apartments are built without real kitchens. When we
were looking for an apartment about thirty years ago, we found a beauty
on 86th Street, near Second or Third Avenue, 2 large bedrooms, two
baths, a large living room and a large dining area. But there was no
real kitchen, just a tiny corner in which there was a sink, a tiny
refrigerator, the kind you see in a hotel or hospital room and a two
burner stove with no oven and a couple of tiny wall cabinets. Had there
been a real kitchen besides, this would have been perfect for a wet bar.

We asked the agent whether we could see another apartment with a larger
kitchen and he said proudly: "Our tenants don't need a larger kitchen,
they do not cook".

I almost never call in for prepared foods, with the only exceptions
being the occasional pizza when Debbie comes to New York and Chinese
food. I don't remember the last time we had Chinese food delivered,
since I try to avoid sodium as much as possible.

When I go to Zabar's, I bring home some stuff, Chicken Kiev for Marcel
and perhaps a piece of Osso Bucco for myself, since it is difficult to
resist, but I don't do it often and I am grateful that Zabar's is on the
other side of Central Park.

Unfortunately, Citarella's has an East Side branch, two blocks from
where I live. The best Sesame Chicken Fingers........

Margaret

When we asked why

"Nancy Young" wrote in message
...
Margaret Suran wrote:

I have never tried it. I have the tiniest kitchen you can imagine, with
no work space at all and I could never make pizza that is as good as the
one I can get in several places near me.

There was a thread some time back, what food would you not consider
making yourself. If I lived in Manhattan, I'd never even *think*
of making pizza. It just wouldn't cross my mind. The best thing
about working in Manhattan was that absolutely fabulous food was
only a phone call away. Anything you ordered was inevitably
great, I don't care if you ordered a tunafish sandwich. It wasn't
that expensive, either.

You could get any cuisine, delivered for the price of a tip.

nancy

how bout the reubens?? ouch, stop!

Jack Gas

"Jack Schidt®" wrote:

"Nancy Young" wrote in message


You could get any cuisine, delivered for the price of a tip.

nancy

how bout the reubens?? ouch, stop!

Jack Gas

Jack, how about this "Reuben", from EJ's Luncheonette:

NEW EJ's Chicken Reuben. Grilled Chicken Breast, cole slaw, Swiss
Cheese and Russian Dressing.

Weird and disgusting sounding.

Dans un moment de folie, Margaret Suran écrivit:

What do you pay in other parts of
the country/world?

Depends. Counters (usually only open for lunch) sell pizza by the
slice. Other places, sit-down restaurants, will not serve you a
single slice AFAIK, but it's been a long time since I've been to a
pizza place (and I don't mean Pizza 'otte).

Across the street from where I work, a pizza counter will sell you

one slice and a soft drink for 3,50$CDN
two slices without a drink for 3,50$CDN

Doesn't matter if it's straight out of the oven or has been sitting
there for ten minutes (unlikely at lunch time).

My experience is that comparable restaurant and take-out food is more
expensive in real dollars in the US than in Canada. Basically, it
isn't a deal, it's what the market will bear and obviously someone at
Korporate Hindkwarters thinks we're all a bunch of penny-pinching
Scots :-)

--

My trip to Asia begins here in Japan for an important
reason. It begins here because for a century-and-a-half
now, America and Japan have formed one of the great and
enduring alliances of modern times. From that alliance
has come an era of peace in the Pacific.

George Bush, 18 Feb 2002, Tokyo

On Sun, 02 Nov 2003 12:47:48 -0500, Nancy Young
wrote:

Margaret Suran wrote:

The best thing
about working in Manhattan was that absolutely fabulous food was
only a phone call away. Anything you ordered was inevitably
great, I don't care if you ordered a tunafish sandwich. It wasn't
that expensive, either.

Manhattanites are sooo spoiled. My SIL used to live right
next door to a Greek restaurant and she still had them
deliver her food.

On Sun, 02 Nov 2003 19:31:12 GMT, sf wrote:

Manhattanites are sooo spoiled. My SIL used to live right
next door to a Greek restaurant and she still had them
deliver her food.

I'd think any restaurant owner would love it: She didn't take up table
space and whoever delivered it got a tip (I hope.)

David